I've touched on this topic previously here, but I want to make a specific post about it now.

1. cold water v warm water; I prefer the former, whether or not the coldness is due to latitude or depth

2. sea water v. river/lake water; I prefer the former, and especially detest tilapia, catfish, and river crab (I think this includes those "hairy" crabs that are popular in SH)

The reason I'm posting now is because I experienced "Artic Char" for the first time last night, and it was simply disgusting, thereby challenging point 1 above.

Switching topics, my opinion on preparation is as follows:

1. white wine, olive oil, lemon
-if you are planning on going to Thailand, bring your own wine and olive oil because most of the beach guys and restaurants either don't have these products, or the quality sucks

2. I have I slight preference for baking to pan frying
-if you bake, consider wrapping the fish in aluminum foil along with the wine, olive oil, and lemons

3. Sashimi Salad
-I assume most of us have been to one of Nobu's restaurants; I met him for the first time before he was famous at the original Beverly Hills location, which was actually BH in name only (Wilshire and La Cienga iirc)
-I was cool paying $10 per portion in 1992, but I can't justify $500 lunches these days
-I brought my former (Japanese) GF to Nobu Las Vegas for her birthday, and we dropped a solid $1200 on dinner
-when we returned to Portland (OR), my gf actually managed to produce an even better product on her own
*buy good fish; you don't need a large quantity
*marinate it in high quality vinegar
*wrap it in bamboo, then let it sit in the fridge overnight (the vinegar effectively "cooks" it
*add veggies of your choice in order to make it a a "salad"
*we found Dover Sole was the best fish choice, but salmon, cod, and halibut were also okay
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